Random Pictures.

[Zana]

Originally Posted by Worth1

Finally someone got their act together and made a beer to fit my personality.
It has a nice fruity flavor too, another one of my fine attributes.
Worth

Attachment 47520

OMG...now that is definitely a "seasonal selection"...

[ChristinaJo]

Originally Posted by Worth1

Finally someone got their act together and made a beer to fit my personality.
It has a nice fruity flavor too, another one of my fine attributes.
Worth

Attachment 47520

Hmmm ,
I'm not a big drinker, but somehow, that sounds good.....May have to cook with that one as well , Worth!

[Worth1]

Fresh pulled onions getting ready to met up with a hamburger steak.
Cooking in olive oil.
IMG_2015032412745.jpg

[budfaux]

Originally Posted by Worth1

Fresh pulled onions getting ready to met up with a hamburger steak.
Cooking in olive oil.
Attachment 47525

Totally rocks, Worth.

[Zana]

Yummmmmmm

[Worth1]

Originally Posted by budfaux

Totally rocks, Worth.

Originally Posted by Zana

Yummmmmmm

Thank guys what I did there is probably a law against or maybe a sin.


I cooked one pound of ground chuck in the oil after the onions were done.
While I was doing that I put a big portion of spaghetti in boiling water and let it cook for 9 minute.
While all that was going on I heated up a jar of mushroom Bertolli Alfredo sauce.
After the meat was done I dumped the sauce in the drippings from the onions and beef.
Well you know what came next.

Old school not the healthiest things in the world but ya gotta have fun and eat good sometimes.

It will also be my lunch tomorrow.

Worth

[taboule]

Seems perfectly legal to me.

I have a similar approach to cooking. When done, I typically eat it straight from the pan.

[EBCIII]

Worth you are making me Hungry right now! The problem, I am eating Breakfast!! Those onions Looked Great! Beale.

[Worth1]

You're not gonna kill me you mean ole bug.
Here is what is left of one of my five Poblano peppers after a late night bug attack.
Nothing but a stump
Yesterday I bought a Tabasco pepper to take its place.
The Poblano said, now hold on a minute I ain't dead yet.
Worth
IMG_201503251899.jpg

[Worth1]

Old Kook Kwick #11 Pressure cooker I have been working on and showing pictures of in the Preserving our harvest section.

The thing could be a 100 years old.

[clkeiper]

WOW! you did a fine job on that PC. Well done. Now can you use it? I took the screw down petcock off of my really old PC and replaced it with a "rocker weight" stem and 5/10/15 pound weight (I think it was mirro) set. I think it cost me maybe 20 or 30.00 to swap that out. I bought the parts at Lehman's hardware in Kidron.

[Worth1]

Originally Posted by clkeiper

WOW! you did a fine job on that PC. Well done. Now can you use it? I took the screw down petcock off of my really old PC and replaced it with a "rocker weight" stem and 5/10/15 pound weight (I think it was mirro) set. I think it cost me maybe 20 or 30.00 to swap that out. I bought the parts at Lehman's hardware in Kidron.

Carolyn I can use it.
I tested the gauge, the petcock and ran it through a trial run everything functions properly.

What I may do is Change out the pressure releasing device to a weight or something else.

I also need to get a bigger pressure canner that I can use on my flat stove top.
The All American they say I cant use as it doesn't have a flat bottom but I can use the Presto.

I was in the barn the other day looking for something and saw this old thing sitting there.
It looked so sad.

Worth

[clkeiper]

Originally Posted by Worth1

Carolyn I can use it.
I tested the gauge, the petcock and ran it through a trial run everything functions properly.



I also need to get a bigger pressure canner that I can use on my flat stove top.
The All American they say I cant use as it doesn't have a flat bottom but I can use the Presto.

I was in the barn the other day looking for something and saw this old thing sitting there.
It looked so sad.

Worth

"What I may do is Change out the pressure releasing device to a weight or something else."..... That is what I did to mine. The petcock screwed right out and the stem of the rocker weight fit right into the thread.

How heavy is your pressure canner or how many quarts will it hold? I am afraid to put mine on my flat top as heavy as it is. I would be wasting my stove if I cracked the top.... and it was my grandmas stove. I want to keep it as long as I can. so I keep using my old one down in the basement. The other thing I though about was getting a propane outdoor cooker to set the canners on. that would be nice if I had a covered porch or patio.

[Worth1]

Carol it will only hold 4 quarts..
But I have some huge stainless tri bottomed kettles I use on it all of the time.
The biggest is 22 quarts.
I have no idea how much volume the pressure canner will hold.
Who makes you stove.

Worth.

I found this information for my stove.
from the manual.
Flat Bottomed Canners are recommended.
Use of Water bath canners with a rippled bottoms may extend the time required to bring the water to a boil.

[clkeiper]

My stove is an RCA. Where do you buy an RCA? do they even make them anymore? My gram has been gone 10 years now and I am sure she had it for a while before I got it. My downstairs stove is a frigidaire.. I think. and it works well for canning, but it is kind of like a dungeon at the back of the basement. We sure weren't thinking much ahead when we put on the addition. No root cellar... the kitchen was installed at the back in the corner... oyvey! But i have a canning kitchen which is better than dragging everything up the steps and back down to store it.